This luscious, low-fat spread includes sun-dried tomatoes, which give it a wonderful smoky flavor.
Sun dried tomatoes
6 (Not Packed In Oil)
1 Cup (16 tbs)
Great northern beans/Navy beans
1 1⁄2 Cup (24 tbs), cooked or canned, rinsed and drained
Chopped rosemary/1 teaspoon dried rosemary
Garlic/0.50 teaspoon garlic powder
2 Clove (10 gm), minced
Bean cooking liquid/Vegetable broth
1⁄2 Cup (8 tbs)
Place the sun-dried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover White Bean Spread with Sun-Dried Tomatoes will keep for up to 3 days.
For a nice change in your spreads, here is something special! This special dairy-free spread is made from white beans and sundried tomatoes. Watch Katherine as she prepares this healthy spread. Goes great as a spread or as a dip!